A PROCESS FOR FORMING FOODSTUFFS IN SACKS, IN PARTICULAR MORTADELLA, AND A PRODUCT OBTAINED THROUGH THE SAID PROCESS

Abstract: The invention relates to the field of processes for preparation of foodstuffs in sacks, in particular mortadella, and precisely it relates to a process for forming food in sacks (3) which envisages, subsequently to the extrusion of a principal mixture (11), the extrusion of a second mixture internal (12) to the principal mixture and designed to give identification to single slices (11) of the product with a well-defined design formed by extrusion of the second mixture. The invention also relates to a product obtained with the same process.

Description: A Process for Forming Foodstuffs in Sacks, in particular Mortadella, and a Product obtained through the said Process. Description. The invention relates to a process for forming foodstuffs in sacks, in particular mortadella, also known as Bologna or baloney, and a product obtained through the said process. Mortadella is usually formed by extrusion of the basic mixture, comprising porkmeat, fats and various spices, into a sack constituted either by animal gut or lining .or a synthetic substitute, which is attached to the extruder by an operator. The sack is normally closed at one end, and once it has been filled and detached from the extruder it is closed at its free inlet end. When cut, the slices of mortadella are usually circular in shape and exhibit a substant ally uniform colour, with the lighter-coloured fats mixed in with no particular pattern. Though the whole mortadella has the producer's name written on the outside, no single slice advertises its origin and no identification system exists which can offer the consumer a clear guarantee of origin of such a small quantity. DE 8518910 teaches a device tor the productio of pastries having two coaxial filling tubes, one inserted in the other, with one of the tubes projecting from the other. These devices produce pastries with internal designs of various types, thanks to the different iztures that exit from either tube. The process envisages the the tubes fill rigid moulds with the tubes staying at a fixed height wile the mould progressively descends so that it can be filled, the vertical movement being provided by a hydraulic jack. DE 3716237 teaches a filling head for a device for the production of pastries, constituted by portions having different fillings. The portions are made using filling tubes with different conformations and transversal sections, which filling tubes perform a contemporaneous extrusion of all of the fillings. The above-described devices and methods can be applied to other kinds of foodstuffs, such as for example meats, providing the moulds to be filled are rigid. In the case of mortadella, the above-described systems do not enable well-defined designs to be made at the centre of the mortadella (and therefore at the centre of the single slice of mortadella), since the sack used is elastic and the mixture making up the mortadella is not homogeneous as in the case of pastries, and lso since the filling processes envisaged in the above methods envisages that both the filling tubes be fixed and the mould vertically mobile during t e filling phase. A principal aim of the present invention is to eliminate the above-mentioned drawbacks and provide a process for the formation of meat in sacks in which the final product is such that the single slices exhibits a well-defined identifying design. The said aims are fully attained by the process of the present invention, for the formation of foodstuffs in sacks, in particular mortadella, of the type comprising the extrusion of a principal mixture in a sack by a first extruder up until the sack is full, character sed in that at the same time as the said extrusion, or subsequently to it, a second extruder is inserted up to the end of the sack, which second extruder injects a second, identifying mixture inside, and preferably at the centre of, the main mixture, along the whole length of the sack. A further aim of the invention is a food product, in particular mortadella, obtained by the above process and character sed in that it exhibits, in a preferably central position and along the entire length of the sack, a zone constituted by a second mixture, or an identification mixture, which is distinguishable from the principal mixture surrounding it. Further characteristics and advantages of the present invention will better emerge from the detailed description that follows, of an embodiment of the invention, illustrated in the form of a non-limiting example in the accompanying drawings, in which: - figures 1, 2, 3 and k illustrate phases of the process according to a first sequence; - figures 5 and 6 schematically show plants for realising the process, according to two different operative sequences; - figure 7 shows a typical arrangement of the machinery; figure 8 shows a slice of the product obtained in the case of mortadella production. With reference to the figures, 1 denotes a sack- filling machine which fixed extruder 2 extrudes a principal mixture inside an animal or synthetic sack 3 previously applied directly on the extruder- 2 by an operator or by means of special applicators of known type. In the specific case of mortadella, the principal mixture is porkmeat containing fats and various spices. During or after the extrusion of the principal mixture, a second extruder 6 is inserted progressively into the sack up until it reaches the end, when it begins to introduce a second mixture which will serve to identify the mortadella since it is distinguishable from the principal mixture. The second extruder 6 is mobile, being moved by a device constituted by a ratiomotor 7 setting a kinematism in motion to cause a translation of the second extruder 6 from an external postion with respect to the sack to an inserted position right at the end of the sack. The extruders 2 and 6 can be arranged with a vertical, horizontal or inclined axis. 8 denotes a second sack-filling machine for the supply of the second, identifying mixture through the second extruder 6. The identif cation mi tuie is of a different colour and appearance to the principal mixture. The shape of the second extruder 6 can be such that the single slice exhibits, preferably at its central zone, a letter of the alphabet or a special geometric shape. The second extrusion, which is subsequent to the extrusion of the principal mixture, when the sack has already been filled, can be carried out according to one of the following modalities. A first operative sequence, carried out according to the scheme of figure 6, envisages that the second extruder 6 has at least one flexible connection k which enables the second extruder 6 to be progressively withdrawn from the end of the sack, while at the same time the second sack-filling machine 8 pumps the identification mixture and causes it to flow into the sack through the second extruder 6. The pumping speed is equal to the withdrawal speed of the second extruder 6 from the sack, so that the identificat on mixture stays substantially still with respect to the principal mixture during its release. A second operative sequence, illustrated in figures from 1 to 4 , can be carried out according to the process sketched in figure 5, and envisages that the second extruder 6 is filled with the identification mixture during the penetration phase into the principal mixture (figure 3), that an identification mixture inlet valve 5 is held back in the tube 5, and that the tube is telescopical 1 y withdrawn from the sack, thus delivering the identification mixture (figure ) . It is obvious that in the second case the second extruder 6 must be telescopic and the delivery is carried out when the identifying mixture is still. Where the second extruder 6 is inserted at the same time as the extrusion of the principal mixture, the second extrusion process is carried out at the end of the principal mixture extrusion, when the sack has already been filled. The valve 5 can be a nonreturn valve, or it could be substituted by stopping the sack-filling machine 8. The telescopic tube 6 can be oif the type illustrated in figure 5, where the mobile tube 6 slides on an internal fixed tube 9. Two arrows, 11 and 12 respectively show the inlet of the principal mixture and the ident f cation mixture. Extruding the identification mixture after the principal mixture allows a better definition of the design of the identification mixture. The design could not be realised sat sfactorily by means of the known-type processes, due to the elasticity of the sacks. The product therefore has an identifying design which could be a letter of the alphabet or a fantasy design serving to identify the origin of any slice of mortadella 11 to the consumer, as figure 8 clearly shows. In particular, the identifying design could be located centrally and might for example be a heart, a rhombus, a flower, a star or a symbol like those on playing cards. An important and original characteristic of the present process is that the second extrusion is performed without and relative movement between the identification mixture and the principal mixture, in a direction coinciding with the common axis of both mixtures, considerably enhancing the definition of the identification design. A relative movement between the two mixtures along the common axis occurs o ly during the introduction phase of the second extrusion tube into the sack, that is, when the second mixture 6 has not yet been extruded. The second extruder 6 is equipped with a replaceable shaping head 10. At the end of the second extrusion the sack is manually or mechanically closed. The process of the present invention has been described as it appertains to mortadella, but it could be adapted to other foodstuffs which, like mortadella, are packed in elastic sacks.

Claims: Cl aims . 1. A process for the formation of foodstuffs in sacks, in particular mortadella, of the type comprising the extrusion of a principal mixture in a sack by a first extruder up unti l the sack is full, character sed in that at the same time a~ the said extrusion, or subsequently to it, a second extruder is inserted up to the end of the sack, which second extruder injects a second, identifying mixture inside, and preferably at the centre of, the main mixture, along the whole length of the sack. 2. A process as in claim 1, wherein the second extrusion is carried out without there being any relative movement between the identification mixture and the principal mixture, in a direction coinciding with a common insertion axis of both mixtures. 3. A process as in claims 1 and 2 wherein d relative movement between the two mixtures along a common insertion axis occurs only during an introduction phase of the second extruder- (6) into the sack (3), when the identification mixture has not yet been extruded. A process as in claim 1, wherein the second extrusion, subsequent to the extrusion of the principal mixture, starts from a closed end of the sack (3) which end is opposite to an open end applied to the extruders (2 and 6), with a pumping of the identification mixture occurring at a saπ.e time as a withdrawal of the second extruder (6), which, inserted up to the closed end of the sack up until termination of a filling process of the principal mixture, progressively returns towards the open end of the sack until the sack is freed of the second extruder (6). A process as in claim 1, wherein the second extrusion following the extrusion of the principal mixture starts from the closed end of the sack (3) and is contemporaneous with a telescopic withdrawal of the second extruder (6). A process as in one of the prece lin claiiub, wherin both extrusions occur with the extrusion tubes (2 and 6) having vertical axes or horizontal axes or inclined axes. 7. A food product in a sack, in particular mortadella, character sed in that it exhibits, preferably in a central position and along an entire length of the sack, a zone constituted by an identification mixture having a different appearance to a principal mixture surrounding it. 8. A product as in claim 7, wherein the zone having a different appearance has a special shaping which transversal section is of a same shape as a letter of an alphabet. 9. A product as in claim 7 wherein the zone having a different appearance has a well-defined shaping which transversal section has a we I 1 -de inabl design which is constant along an entire length of a food-filled sack. 10. A product as in claim 9, wherein the transve sal section is in a heart shape or a flower shape or a star shape. 11. A process as in claim 1, wherein an insertion of the second extruder (6) occurs in such a way as to produce a second extrusion having a transversal section in a shape of a heart or a flower or a star.

Inventors: BARILLI LUIGI, BARILLI, LUIGI
Applicants: BARILLI LUIGI, IBIS SPA, BARILLI, LUIGI, I.B.I.S. S.P.A
Application year: 1994
Main classification: A22C7
IPC codes: A22C7, A22C11